Zhen Pin Tang Family Banquet (Pan Jin Hua Fu Branch)
江浙菜 · ⭐ 3.6
Room 101, Buildings 46 and 47, Pan Jin Hua Fu, Xinhua West Road
Dragon Mate tips
If you are traveling in China to visit Nanjing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Room 101, Buildings 46 and 47, Pan Jin Hua Fu, Xinhua West Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dry Pot Cabbage, Handmade Beef Potstickers, Spring Water Salted Pork and Old Taitou Tofu.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Nanjing
- Category: 江浙菜
- Rating: 3.6
- Address: Room 101, Buildings 46 and 47, Pan Jin Hua Fu, Xinhua West Road
- Popular dishes: Dry Pot Cabbage, Handmade Beef Potstickers, Spring Water Salted Pork and Old Taitou Tofu, Fragrant Stinky Carp, Celery and Lily Bulb Stir-fry
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Dishes
Dry Pot CabbageA stir-fried cabbage dish with pork, chili, and garlic, popular in Sichuan cuisine.
Handmade Beef PotstickersHandmade beef potstickers feature minced beef seasoned with scallions and ginger, wrapped in dough and pan-fried until golden brown for a crispy base and juicy filling.
Spring Water Salted Pork and Old Taitou TofuSpring Water Salted Pork and Old Taitou Tofu is a traditional Zhejiang dish made with salted pork and old tofu. The salted pork is marinated with spring water, paired with smooth old tofu, offering a fresh and local flavor.
Fragrant Stinky CarpSpecial stinky gu桂fish is made from fresh gu桂fish, fermented specially to develop a unique aroma, then cooked with ginger, scallion, garlic, using frying or braising methods.
Celery and Lily Bulb Stir-fryWest celery and fresh lily is a dish made primarily from celery and fresh lilies. Celery is cut into segments and blanched, while lilies are separated and washed. Both are stir-fried or blanched and mixed with seasonings. A small amount of salt, chicken essence, or monosodium glutamate is typically added to preserve the crisp texture.
Sour Pepper Jellyfish HeadA cold dish made with jellyfish head, seasoned with vinegar, chili oil, and garlic for a crisp, tangy, and spicy flavor.